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Preserved Lemons

May 19, 2022

To make preserved lemons You will needed a wide-mouthed sterilized jar, 6 to 8 organic, unwaxed lemons, and 1/2 cup or more of kosher salt. Some cooks like to add a few bay leaves, and some peppercorns for decoration rather than taste, as they will not change the flavor. Don’t worry if a white film appears over the lemons; it’s harmless, but should be washed off before using.

Featured in: Curious Yellow


  • 6 to 8organic unwaxed lemons
  • ½ to ¾cup kosher salt, the exact amount depends on the size of the lemons
  • 2bay leaves (optional)
  • 1 or 2teaspoon peppercorns (optional)


  • Step 1

    Wash and dry the lemons, slice about 1/4 inch off the stem end of each lemon, then cut in quarters lengthwise to within 1/2 inch of the base, so they are attached at one end. Cover the bottom of a wide-mouthed sterilized jar with salt, then stuff each lemon with 1 or 2 teaspoons salt. Place in the sterilized jar, pressing each lemon down as firmly as you can, so they release their juice. Sprinkle each layer with salt. There should be enough lemon juice to cover the fruit, if not add more lemon juice before closing the jar. Place in a cool, dark place for 3 days. Invert the jar once or twice each day, making sure the lemons are always submerged in the brine. After 3 days, store in the refrigerator for at least 3 weeks before using. Will keep in the refrigerator for up to 6 months. Once opened, refill with lemon juice after use.